Directions

• Preheat oil in deep-fryer, or oil in a sturdy skillet, to 365°F.
• Working in batches, fry the corn tortilla triangles until just golden and crisp, about 2 minutes. Once the chips stop sizzling in the oil, they should be done. Drain on paper towels and immediately sprinkle with Kosher salt. Set aside.
• Meanwhile, preheat your broiler to HIGH.
• Place the tomatillos (outer skins removed) and stemmed Serranos on a large baking dish. Place under the broiler, about 4 inches from the heating element. Remove from the oven after 5 minutes, and use tongs to gently flip the vegetables over. Return to the oven and broil for another 5 minutes. Remove from the oven. The vegetables will be soft and charred in places.
• Turn off broiler and preheat oven to 400°F.
• Carefully transfer the roasted tomatillos and peppers to your blender or food processor. Blend (or process) until puréed, just a few seconds.
• Heat the oil over medium-high heat in a large skillet or saucepan. Add the onion and cook until soft and translucent, about 3 to 5 minutes. Add the garlic and cook for another 30 seconds, stirring occasionally.
• Carefully add the tomatillo/pepper purée to the onion mixture and bring to a simmer. Add the chicken stock and 1 tsp of salt and bring to a boil. Let simmer for about 5 minutes, until thickened somewhat. Turn off the heat and stir in the cream and cilantro.
• Meanwhile, place the chips in a cast-iron skillet, or baking dish, and gently press down. Leave a handful of chips to place around the edges of the dish just before baking.
• Carefully pour the verde sauce over the chips. Use a wooden spoon to move the chips around, trying to cover as many of the chips in the sauce as possible. Top with the cheese, and then snuggle in the remaining chips along the perimeter of the dish, allowing some of the chips to stick up above the chilaquiles.
• Place in the oven for 15 minutes, until cheese is melted and bubbling around the edges.
• Meanwhile, melt the butter in a non-stick skillet and then gently add the eggs. Sprinkle with salt and pepper and cook until the yolk is just starting to set, about 1 to 2 minutes. Carefully slide the cooked eggs onto a large plate.
• Remove the chilaquiles from the oven and top with the prepared eggs. Garnish with additional chopped cilantro, avocado slices, lime wedges, Mexican crema, and hot sauce, if desired. Serve at once.